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Latest tbilisi Stories

Beyond Khachapuri: Neighborhood by Neighborhood, Bite by Bite

Essential Services: Amo Ra’s Frontline Lunch

Tbilisi |
By 
Tbilisi -- We have been watching Covid-19 sweep across the country like an invisible alien death fog claiming hundreds of lives and snuffing out businesses, one by one. Some restaurants intent on survival have changed their menus to delivery-friendly offerings of shawarma, hamburgers and pizza. To save her lunch counter, 34-year-old Naia Gabelia has also chosen delivery, but her strategy is not about what to deliver, but to whom. Read more
Tbilisi -- We have been watching Covid-19 sweep across the country like an invisible alien death fog claiming hundreds of lives and snuffing out businesses, one by one. Some restaurants intent on survival have changed their menus to delivery-friendly offerings of shawarma, hamburgers and pizza. To save her lunch counter, 34-year-old Naia Gabelia has also chosen delivery, but her strategy is not about what to deliver, but to whom.

Amo Ra is located on the 8th floor of the Gorgasali Business Center in the Ortachala district. Since 2018, the restaurant has been serving the Center’s tenants with tasty alternatives to the neighborhood’s limited khachapuri cafés. Amo Ra’s bread and butter, however, was its catering service, prepared by a small staff of talented cooks and served in the spaces at its disposal to rent for events. Read more
November 17, 2020

Piccolo Cafe: Breaking the Spell

Tbilisi |
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Tbilisi On the bottom of Janashia Street and Melikishvili Avenue in the lower Vera district, next to the staid Hotel Sakartvelo, there used to be an unremarkable joint, about the size of a matchbox and tucked into a cozy square, selling khachapuri and muddy coffee. It was the kind of place nobody missed when it closed, as we knew someone else would come along and open another uninspired khachapuri café, rinse and repeat. Read more
November 10, 2020

Liquid Learning Curve: The Growth of Wine Education in Georgia

Tbilisi |
By 
Tbilisi Our water glasses were filled to the brim with amber rkatsiteli. After the toast, Ramaz carefully lifted his glass to his nose, followed with a connoisseur’s affirmative head tilt and knocked it back, not coming up for air until the glass was dry. “Super wine!” he exclaimed, smacking his lips and exhibiting the most sophisticated appreciation I had yet witnessed in the birthplace of wine. Read more
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